Grilled Hawaiian Chicken

This is a definite recipe that you need to grill up this summer!  It was my first recipe that I have used with coconut milk.  The smell of it reminded me of my time in Hawaii and it made me miss it.  I had to make this recipe with my Rodizio Grilled Pineapple.  Everything turned out awesome and the flavor of the chicken was great!  My family loved it and even the pickiest eater ate the whole thing!
The best part about this chicken is that it keeps the amazing hawaiian marinade flavor throughout the grilling process.  This chicken is as tender and moist as it gets and will be a recipe that you grill up every year!
Hawaiian Grilled Chicken
Amazingly tender and juicy chicken in a hawaiian marinade that grills up perfectly and keeps the flavor through out!
  • 4-6 boneless, skinless chicken breasts
  • ½ cup soy sauce (low sodium)
  • ½ cup water
  • ¾ cups brown sugar
  • ½ bunch of green onions, chopped (reserve some for garnish)
  • ¼ cup of white onion, chopped
  • ½ teaspoon minced garlic
  • ½ teaspoon of sesame oil
  • ½ can of coconut milk (13.5 ounce)
  1. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Place chicken breasts in marinade. Let chicken for at least 4 hours or overnight.
  2. Grill chicken on a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill you can use a indoor grill pan.
  3. Serve over rice, garnish with green onions and top with a little extra soy sauce.
Recipe adapted from Six Sisters

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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